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GCSE CATERING REVISION. Types of outlets: Commercial Catering: Hotels, restaurants, clubs, wine bars and pubs. Run to make a profit. Public Sector Catering

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GCSE CATERING REVISION Slide 2 Types of outlets: Commercial Catering: Hotels, restaurants, clubs, wine bars and pubs. Run to make a profit. Public Sector Catering or Welfare Catering: Hospitals, prisons, schools and Armed Forces. Do not make a profit. Industrial Catering: Run by industries to feed workers, assuming better fed workers produce better work. Run to make a small profit, meals subsidised for staff Transport Catering: Railways, cruise liners. Run to make a profit. Outside/ Franchise Catering: A catering company who goes out to events and does the catering for them. Run to make a profit. The Catering Industry Slide 3 A Traditional Staff Structure in a Hotel Hotel Manager RestaurantHousekeepingBar Head Bar Person Barmen / maids Manager Supervisors Waiters Wine waiter Housekeepers Chambermaids Kitchen Head chef Sous chef Section chef (chefs de partie) Commis chef (trainee) Kitchen porter (pot washer) Front-of-House Staff Receptionist Porter / Concierge Slide 4 A Flexible Staff Structure in a Hotel Hotel Manager RestaurantHousekeepingBar Head Bar PersonManagerHousekeeper Kitchen Head chef Sous chef Front-of-House Staff Receptionist Slide 5 Catering Manager/Head Chef: Hiring, firing, ordering food, menu planning, kitchen brigade organisation (organising the chefs), communication with restaurant staff, checking orders for quantity & quality, health, safety & hygiene, training of staff. Restaurant Manager/Head Waiter: Hiring, firing, ordering equipment, napkins etc, restaurant brigade organisation (organising the waiting staff), communication with kitchen staff, checking orders for quantity & quality, health, safety & hygiene, training of staff, hosting, seating & greeting and customer service, dealing with complaints. Slide 6 Head Chef/ Chef- Skills required Organisational - plan menu and quantities of ingredients, timing Preparation- weighing and measuring Cooking - grilling, poaching, boiling Personal - personal hygiene, teamwork Motivational - leading others to produce quality work. Creative - Create menus with the right mix of flavour, texture and colour. Front-of-house- Skills required Qualifications - eg. NVQ Catering studies Front of House Knowledgeable - Understanding of what they will be serving. Serving - To serve Guridon-style and cook in front of customers or free-pour drinks instead of measuring. Personal - personal hygiene, teamwork, friendly and willing to interact with customers, smile! Slide 7 Restaurant Service Plated- The most common type of table service where the main part of the meal is plated and vegetables are served in a creative way. Family- The most suitable for ethnic restaurants where people often share a range of dishes. Food is put on the table and customers help themselves. Silver- The most traditional style of service and is usually found in the dining restaurants and hotels. Guridon service can be part of this style of dining, where some dishes are cooked in front of the customer. Food Service Slide 8 Customer Needs Customers have expectations that their needs, such as a comfortable bed, plenty of hot water and a tasty meal, will be met. Customer satisfaction is created by meeting needs. The five main customer expectations are: Value for money- They must feel that the price paid for goods and services is fair. This does not always mean cheap. Accuracy and reliability- The service or goods promised should be delivered as expected. Information, advice and help- Customers expect that they will be given information and advice before they even ask for it. Eg. Expect a waiter to explain the menu. Problems and complaints dealt with correctly- Staff must sort problems as quickly and correctly. Health, safety and security- There is a duty of care towards customers within an establishment to keep the customers safe and secure. Customer Service Slide 9 Communication & Record-keeping Good communication is essential in the catering industry as it is a service industry. Slide 10 Different types of communication: Verbal Non-verbal- unspoken for example body language. Written Telephone Fax Internet-Internet, email, web. Different types of communication are needed in different circumstances. E.g. some customers may have communication difficulties- partially sighted or blind, deaf or hard of hearing. The main purpose of staff employed in the industry is to look after customers needs. Good communication= a successful business and happy customers. Slide 11 Good communication is a combination of: Observing -Watching customers and offering them help and advice. Listening - Listening carefully to what is being said. Thinking - Thinking carefully about what to say to using easy to understand language, not jargon. Knowing - What the establishment offers. Describing- Describing items on menu and the services provided by the establishment. Suggesting- E.g. wine, food, alternatives. Slide 12 Uses of ICT in the industry: Reservation systems- A customer can ring or email a central reservation number/email address and a room can be booked for any hotel in the group. Management system- Room reservation, guest billing, guest history. Electronic point of sale (EPOS)- A number of machines are linked to a central computer. Guests can order from the bar, restaurant or shop. All transactions are passed through a central computer for bills to be generated automatically. Slide 13 Uses of ICT in the industry 2: Stock control system- These hold details of suppliers. They generate orders automatically when stock level fall. Food and beverage management systems- A database of recipes, quantities needed, ingredients codes etc. Events management- Used when planning, organising and running large events. Data from one event can be saved and used for similar future events. Dietary analysis programs- Nutritional analysis of menus, recipes and ingredients. Slide 14 Record-Keeping It is very important to keep accurate, appropriate records. The types of records used are: Stock control sheets Invoices Staff rotas Food and drink orders Restaurant bookings Details of accidents. Slide 15 Setting a Table for Lunch and Dinner Setting up a table for lunch or dinner depends on the type of menu being served. The basic two type of menu served are: -a la carte -table d hote. Slide 16 For la Carte Menu: la carte refers to individually priced dishes placed on an extensive menu. This way, there is more of a choice but the ingredients are more extravagant and therefore the price is higher. This a table setting normally laid in a high class restaurant, dining room or hotel in readiness for served of either lunch or dinner. It would consist of the following: Fish Plate Napkin Fish knife Fish fork Side plate Side knife Water or wine glass. Slide 17 For la Carte Menu: Slide 18 Table d hte Menu: This literally means in French, the hosts table but in menu planning terms, means a fixed price menu. Cooking methods tend to focus on heartier methods, for example, braising a joint of beef. The table would consist of the following: Napkin Soup spoon Fish knife Fish fork Water or wine glass Sweet spoon Sweet fork Side plate Side knife Slide 19 Table d hote Menu: Slide 20 Laying the table with cutlery / flatware To use the right cutlery or flatware and set the table properly with the correct knives and forks is not really difficult and when you sit down to eat just remember to start from the outside and work inwards. The idea should never be to intimidate your guests, instead you will put them at their ease. Slide 21 Setting the table properly makes life easier for the guest. They will see a table which looks good and feel, quite rightly, that you are making them feel welcome. A well laid table speaks volumes to a guest. Slide 22 Left is a picture of a place setting. (This particular design is called Windsor. This is a plain, simple yet stylish cutlery design.) This table is set for soup, a main course and a dessert. A small butter knife has been placed on a small plate to the left of the place setting. This could be used for bread rolls or later for the cheese course. Slide 23 The diagram below shows the layout of a table set to include a fish course. On the far right is a soup spoon. Then from the outside to the inside this illustration shows: fish knife and fork, dinner ( or table) knife and fork, dessert knife. Above the dinner plate is a dessert fork and dessert spoon. Glasses may be in a triangle or a straight line and napkin on the bread which should already be on the plate. Slide 24 Hand Blender Domestic hand blenders can be used to blend small amounts of soups and sauces. However, when blending large catering quantities, a specialist industrial hand blender is required. Liquidisers The same rule applies for liquidisers. When the number of customers increases, the size and the sturdiness of the equipment must increase also. They also blend small amounts of soups and sauces. Food Processors They have multiple applications, including chopping, slicing, liquidising etc. They have separate attachments to do each task. Food processors are best used for large quantities. Mixing Machines They use a whisk attachment or a dough hook. They make pastry and bread dough and meringues on a large scale. Attachments can also be added to mince or blend. Equipment: Slide 25 Guridon Trolley Also known as a flamb trolley. It is a portable waiter/waitress station used for cooking the finishing of flamb items. For example in the preperation of crpe Suzette the pancakes would already be made but the person making the pancakes would make the suzette sauce, heat the pancakes in the sauce and serve directly to the customers at the table Coffee, Espresso and Cappuccino Machines They filter the coffee through and water is dripped through. Food Display Unit Can be kept at either ambient temperature (room temp) or chilled (same temp as fridge below 5C). Large Equipment: Slide 26 Salamander Other name for grill Griddle unit This unit is like a grill but doesnt require open flames. Bain-Marie A container of water used to keep foods hot without fear of burning or to cook delicate foods. Ovens Induction hob - Uses electromagnetic induction to heat a pan (ceramic hob). They are hotter. Convection oven- Fan assisted transferring heat around the oven. Other Equipment: Slide 27 Palette knife A small, flat knife with no edges used to pick items up. Mandolin A professional slicing instrument with adjustable blades used to cut up vegetables. Special cutter- Parisienne cutter (scoop) Otherwise known as a melon baller. Used to cut small spheres out of food Eg. Melon. Spatula A plastic utensil used to scrape the last ingredients out of the bowl. Small Equipment: Slide 28 Knives Used in Industry A cooks knife (for chopping) A filleting knife (for fish) A boning knife (for meat) A palette knife for lifting, scraping and mixing A steel (for keeping knives sharp) A small paring or vegetable knife (for peeling and cutting small foods) A peeler (for peeling fruit and veg) Slide 29 1.Use the correct knife for the job 2.Knives must always be sharp and clean 3.Handles must be free from grease 4.Points must be held downwards 5.Knives should be placed on a flat surface so that the blade is not exposed upwards 6.Knives should be wiped clean with the edge away from the hands 7.Do not put knives into a washing ups sink Knife Safety Slide 30 A balanced diet contains a wide variety of foods Food contains a mixture of different nutrients which have different functions in the body. A healthy diet will provide adequate amounts of all nutrients needed by the body for good health. Nutrition & Menu Planning Slide 31 Foods containing protein carbohydrate fat provide the body with energy. Food also provides fibre; water; vitamins and minerals. These substances do not provide the body with energy, but are all needed to fulfil some important support functions for the body. Nutrition & Menu Planning Slide 32 The Balance of Good Health is based on five food groups which are: Fruit and vegetablesBread, other cereals and potatoes Meat, fish and alternatives Milk and dairy foods Foods containing fat Foods containing sugar Nutrition: The Eatwell Plate Slide 33 Fruit and Vegetables Aim for at least 5 portions a day. Fresh, dried, frozen, canned and juiced - they all count. Main nutrients: carotene (in carrots), vitamin C, folates and fibre. Vit C needed for immune system and to prevent scurvey, fibre to prevent constipation and bowel cancer. Nutrition: The Eatwell Plate Slide 34 Bread, other cereals and potatoes Eat plenty of foods rich in starch and fibre. Fill-up on wholemeal bread, potatoes, rice, pasta and yams. Main nutrients: carbohydrate (starch), some calcium and iron, vitamin B, and fibre. Carbohydrate and starch needed for slow release energy. Fibre (NSP) needed to aid digestion to prevent bowel cancer. Vitamin E in cereals, nuts and oil helps growth of body and to develop red blood cells Nutrition: The Eatwell Plate Slide 35 Meat, fish and alternatives Help the body to grow and stay healthy. Eat a range of meat, fish eggs, nuts, seeds, tofu, beans, and pulses. Main nutrients: iron, protein, B vitamins (B12), zinc, magnesium Protein and iron help the body to grow and stay healthy. Vitamin A helps eye sight and overall health, found in liver and eggs Nutrition: The Eatwell Plate Slide 36 Milk and dairy foods Help bones and teeth to grow strong and stay healthy. Try lower-fat options. Main nutrients: calcium, protein, vitamin B12, vitamins A & D Protein is needed for growth and repair and calcium for strong bones, Vit A&D also needed for strong bones as well as skin and eyes. Nutrition: The Eatwell Plate Slide 37 Foods containing fat / Foods containing sugar Dont eat too many foods that contain a lot of fat. Leads to obesity. Dont have sugary foods and drinks too often. Leads to tooth decay. Nutrition: The Eatwell Plate Slide 38 Target GroupRequires Baby Breast milk which contains special proteins, antibodies and white blood cells which help to protect the baby against infection. It also contains a substance to help the baby grow. Children Foods that are high in energy as they grow quickly. Calcium is needed for healthy tooth development and, vitamin D, helps make bones stronger. Teenager Calcium for bones (teenagers have growth spurts). Girls and boys differ in how much they need; boys need more protein and energy than girls due to their greater growth spurt. Girls need more iron than boys once their periods start. Adult Plenty of starchy foods and fruit and vegetables, meat or its alternatives, milk and only small amounts of foods and drinks containing fat and sugar. Older Adult Vitamin B to help release energy and Vitamin C to help fight infection Slide 39 Types of vegetarians There are three main categories of vegetarians: 1. Vegans do not eat the flesh of any animal (no meat, poultry or fish) and no eggs, milk, cheese, honey etc. 2. Lacto-vegetarians do not eat the flesh of any animal (no meat, poultry or fish) but they do eat eggs, milk, cheese. 3. Semi vegetarians often choose to eat a mainly vegetarian diet because they dont eat red meat. They sometimes do eat white meat (poultry and fish) and eggs, milk, cheese etc. Slide 40 Some people choose not to eat certain foods. There can be a variety of reasons for this: Because of their ethnic beliefs. Because of their religious beliefs. For medical reasons. They do not like the taste or texture of some foods. A vegetarian diet is considered healthy because of the emphasis on fresh fruit and vegetables. Protein is obtained mainly from beans, lentils, peas, nuts and wholegrain cereals, which are also rich in vitamins and minerals. Slide 41 There are many reasons why people chose a vegetarian diet: They may have strong feelings about the way animals are kept and slaughtered. Land used to feed animals could feed many more if it was used as crops. Many cases of food poisoning are linked to meat. A vegetarian diet is considered to be healthier (lower in fat and cholesterol, higher in fibre) than one that relies on meat. Slide 42 Menu Planning Government Guidelines: eat less fat, less sugar, salt, alcohol and eat more fibre should be considered in menu planning to provide a balance of dishes. Menus should be a balance of different starters, mains, desserts not repetitive in terms of types of dishes e.g. fish, meat, poultry (chicken, turkey, duck), vegetarian, dishes suitable for those dieting, people who cant eat milk products (lactose intolerance) or wheat, consider religious and cultural implications. Colour, texture and value for money must also be considered when presenting a menu. It must be presented correctly and in a attractive and appealing manner to the consumer. Slide 43 Before you start planning a menu, consider the 4Ws: WHO is going to eat the food (age, sex, occupation, specific dietary needs)? WHEN is it going to be eaten (time of year, time of day)? WHERE is it going to be served/eaten (venue, space and facilities available)? WHAT type of food is going to be eaten (sit down meal, buffet, breakfast, lunch, dinner, special occasion)? Slide 44 Other points to consider: Nutritional needs, including specific dietary needs. Time of year Weather Types of customer Time available Price Portion control Ability of the cook Ability of the waiting staff Equipment available (for preparation, serving, cooking) Balance (colour, flavour, texture, shape, variety of ingredients) Presentation Slide 45 Planning a good menu. Tips- Children's menus- should be fun and include healthy alternatives to children's favourites. E.g. potato wedges instead of chips. Children could have more choice by offering smaller portions of main meal dishes from the adult menu. Specials- Many restaurants have specials boards, which is a good way of adding seasonal dishes to the menu. Breakfast- Even simple breakfasts should offer a choice of hot (bacon, egg, sausage, tomato etc.) and cold continental (rolls, croissants, cheese, cold meats, etc.) Hot and cold drinks and a tasty selection of preserves should be offered. Slide 46 Planning a good menu. Tips- Lunch- Often needs to be served quickly for customers who have limited time. Sandwiches, wraps and baguettes are ideal. An ideal menu will offer a variety of breads with a selection of hot and cold fillings, together with snack items such as jacket potatoes, salads, pastries, cakes and muffins. Evening meal- Vegetarian and healthy choices should be offered as well as dishes using a variety of cooking methods. In the UK, the most popular menus offer hot and cold starters, a variety of main courses and a selection of desserts that include chocolate and fruit. Slide 47 Choosing a menu Decide on the main course protein items first, for example chicken breast, pork fillet, lamb cutlets, liver, cod, salmon, tuna, quorn, tofu and cheese. Decide on the desserts- these should balance the protein items for colour, flavour, texture and nutrients. Choose the vegetables- these should balance the other dishes chosen, especially regarding colour Choose the starters. Slide 48 Types of menu Table dhte or set-price menu- a fixed or set-price menu with a limited selection of dishes for every course. A la carte menu- all dishes are individually priced. Party or function menu- Usually a fixed-price menu offered for parties or functions such as wedding receptions. Some party's menus offer a limited choice. Ethnic or speciality menu- Can be fixed price or la carte. Some offer dishes from particular countries. E.g. China, Italy. others offer specialised food, e.g. fish or vegetarian dishes. Fast-food menu- This is similar to a speciality menu. Food tends to have themes such as burgers, chicken or baked potatoes. Items are priced individually. Rotating menu cycle- Often used in primary schools. A fixed pattern of menus is used to cover a fixed number of days. The minimum number of days is eight, so that menus are never repeated on the same day each week. Slide 49 Commodities: Considerations when selecting & storing: Vegetables & Fruit Choose fruits & vegetables in season for the best quality. Check for bruising and signs of mould. Check fruit is ripe or a little under ripe, not over ripe so it is wasted. Should be stored in a dry cool area, carefully so that it does not become damaged. Not near smelly food so it becomes tainted. Meat & Poultry Meat should be kept in the fridge, raw meat should be kept away from cooked meat. It should be used by the specified date and be in good condition, not bruised. Fish Oily fish salmon, trout, tuna should be White flat Lemon sole, halibut bright eyes, Round Bass, cod, hake not slimy or smelly. Nutrition & Menu Planning Slide 50 Commodities: Considerations when selecting & storing: Eggs Come in 4 sizes depending on size & graded A to C for quality. Eggs have to have use by dates and quality control to prevent salmonella. Should be stored in a cool dry place or fridge, away from raw meat, hands should be washed before & after handling, dont use cracked eggs. Dairy Dairy products have to be kept in the fridge and must be used within use by dates. Milk & cream should always be kept in the container in which it was delivered. Cheese is best served after it has been taken out of the fridge and allowed to reach room temperature. Dry goods Should be kept in a cool, dry place off the ground. Cook-chill foods Kept in the fridge & reheated thoroughly. Before use by date. Canned foods must be kept in a cool place, used on rotation before use by date. Convenience (partly prepared foods) can be use along side fresh foods to make for more efficient and more quickly prepared dishes. Nutrition & Menu Planning Slide 51 It is vital to cost dishes accurately to make a reasonable profit. Portion control (keeping the size of a portion the same every time by using the same size container or serving spoon). The total cost of a food item depends upon 3 things: 1.Food or materials cost the cost of the raw materials or ingredients. 2.Labour costs - Direct labour cost e.g. the wages of the chefs, Indirect Labour costs - other people who work in the restaurant. 3.Overheads - the cost of rent, rates, heating, lighting, electricity, gas. Sales - Food Cost = Gross Profit Sales - total cost = Net Profit Food cost + Gross Profit = Sales Gross Profit is usually around 40% Net Profit (after Labour & overheads have been taken out) is around 20% Costing Slide 52 Portion Control Portion control is extremely important. Customers need to feel they are getting value for money and having the same size portion as everyone else. It helps the caterer when planning (how many portions will these ingredients make?) considering selling price (how much should I charge to cover costs and make a profit?) and avoids waste. Using standard recipes can help a caterer by determining how many ingredients will make 10, 20, 30 or more portions. Using standard size dishes will also help. Slide 53 Gateau Recipe p 3 eggs0.45 75g caster sugar0.09 75g flour0.03 250ml double cream0.75 small punnet of strawberries1.99 Total cost3.31 Once you have the total price of the gateau you need to calculate the price per portion. The gateau made 8 portions therefore the price of 1 portion is total price 8. The gateau cost 3.31 for 8 portions therefore 1 portion costs 3.31 8. This works out at 42 pence per portion (to the nearest p) Costing Slide 54 The selling price of food is calculated (worked out) according to the amount of profit that an establishment wants to make. This is because the selling price has to take into account: The actual food cost (the cost of the ingredients) Overheads (the cost of rates, gas, electricity, etc.) Labour cost (staff wages) Profit The mathematical formula used in the Catering industry is: Food cost x 100 40 This would give a 60% gross profit to cover profit overheads and labour. A simple way of working out the selling price is to multiply the food costs by 3. Example: food costs 2.50 suggested selling price would be 2.50 x 3 = 7.50. Selling Price Slide 55 Culinary Terms appear every year on the examination paper, make sure you know the following words and there meanings- Terms usedMeaningPhoto Accompaniments Items offered separately to the main dish e.g. vegetables and sauces. Al dente Literally means to the tooth, i.e. firm to the bite. Au gratin Sprinkled with cheese and/or breadcrumbs and browned under the grill. Culinary Terms used Slide 56 Terms usedMeaningPhoto Brle Burned, e.g. crme brle or burned cream Bouquet garni A bundle of herbs Coulis A sauce made of fruit or vegetable pure Croutons Cubes of toasted or fried bread En croute In a pastry case, e.g. salmon en croute Entre A meat dish usually served as a main course Slide 57 Terms usedMeaningPhoto Flamb To cook with a flame by burning away the alcohol, e.g. crpe suzette. Garnish A savoury decoration for food, trimmings served with a main item. Julienne Thin, matchstick-sized strips of vegetables. Marinade A richly spiced liquid used to give flavour to help tenderise meat and fish. Mise-en- place Put in place, i.e. preparation either before starting to cook or before serving. Pure A smooth mixture made from food passed through a sieve or liquidised in a food processor. Slide 58 Terms usedMeaningPhoto Reduce To concentrate a liquid by boiling or simmering. Roux A mixture of fat and flour used as a basis for sauce Saut To toss in hot fat, e.g. saut potatoes Slide 59 Correct Ratios of Ingredients ProductIngredientFunctionToo muchToo Little Cheese Sauce FlourTo thicken the sauceSauce is thick and LumpySauce is thin and watery BreadYeastTo make it riseBread will be full of big holes like a crumpet Bread will be heavy and not rise BiscuitsButterTo bind, add flavour, and make a dough that can be moulded. The biscuits may spread too much in the oven and not set The dough will not stick together and the biscuits will be dry and flavourless QuicheEggCoagulates to set the quiche filling Filling will be rubbery, chewy and dry Filling will not set QuicheMilkMakes the filling softer and less like scrambled egg The filling will not setFilling will be rubbery, chewy and dry Slide 60 How are proportions of ingredients and quality of the product controlled? Measuring Weighing Following a recipe accurately Thorough preparation Use of correct techniques e.g. Sieving, whisking Accurate shaping e.g. Cutters and moulds Correcting errors Slide 61 Key Words Quality Control using checks to ensure the product is made to a high standard e.g. Sensory checks, measuring depth and width, checking quantities like the number of slices of pepperoni on a pizza, checking toppings are evenly spread etc Consistent - the same standard e.g. The size of a frozen pizza has to be consistent, partly to keep customers happy and maintain good value for money, partly so that it will fit in the box. Proportion the ratio of ingredients e.g. 50g of flour, margarine and sugar to 1 egg using the all in one cake making method. Technique - way of doing something e.g. Rubbing in, whisking Tolerance - an agreed allowance for a quality target e.g. The cake should be 5cm deep + / - 20mm Slide 62 Food Presentation: Meals must be presented with the consideration of: 1.The importance of colour, texture, flavour, shape, temperature and time. 2.The customers needs/situation/occasion/types of menu. 3.An appropriate eating environment. 4.A wide range of culinary skills. Customer complaints must be dealt with immediately: 1.Apologise and remove the offending item. 2.Offer a replacement or substitute. 3.Inform the kitchen of the problem. 4.Provide the replacement or substitute ASAP. 5.Offer a free dessert or tea or coffee. 6.Do not charge for the item that had to be replaced. 7.Inform management. Slide 63 What are smart foods? Smart foods are those that have been developed through the invention of new or improved processes, for example, as a result of man-made materials/ingredients or human intervention; in other words, not naturally occurring changes. Smart foods may: have a function, other than that of providing energy and nutrients; perform a particular function never achieved by conventional foods; have been developed for specialised applications, but some eventually become available for general use. Smart Foods? Slide 64 1. Modified starches. 2. Functional foods, e.g. cholesterol lowering spreads, probiotic yogurts, fortified eggs. 3. Meat analogues, e.g. textured vegetable protein (TVP), myco-protein and tofu. 4. Encapsulation technology, e.g. encapsulated flavours in confectionery 5. Modern biotechnology, e.g. soy bean, tomato plant, modified enzymes, e.g. chymosin. Smart foods include: Slide 65 Myco-protein is used in fillets to provide a chicken like texture. Tofu absorbs flavours, so is used as a meat alternative in stir-fries. TVP is used in vegetarian shepherds pie to provide the main source of protein. Ingredients that mimic the organoleptic properties of meat. Meat Analogues Slide 66 Potatoes can be altered to reduce the absorption of fat during frying. Maize is modified to control pests, minimising crop damage. Chymosin, a modified enzyme, is used to produce vegetarian cheese. Specific changes to a plant or animal at a genetic level. Genetically Modified Foods Slide 67 Jellybeans use encapsulated flavours for enhanced sensory appeal. Specially formulated sports bars are fortified with encapsulated nutrients. Some breads use encapsulated leavening agents to prevent premature release and reaction. The coating of a particle with an outer shell. Encapsulation Technology Slide 68 Some eggs contain Omega-3 fatty acids, known to benefit heart health. Specially formulated spreads help to lower cholesterol levels in the body. Probiotic drinks are designed to improve the health of the large bowel. Foods that contain an ingredient that gives health promoting properties. Functional Foods Slide 69 The noodles in pot snacks are pre-gelatinised, so boiled water will re-heat and 'cook' them. Modified starch is used in cup-a- soups to improve mouth-feel, thicken the drink/sauce with the addition of boiled water, and blend uniformly with no lumps. Starches that have been altered to perform additional functions.. Modified Starches: Slide 70 Modified Starch Starches that have been altered to perform additional functions.. Modified starch is used as a fat replacer in low-fat meals. To prevent drip after a pie is defrosted, modified starch is used in the sauce. Pre-gelatinised starch is used to thicken instant desserts without heat. Modified Starches: Slide 71 Restaurants use many different types of marketing to encourage consumers to choose their product: 1.Promotions 2.Advertising 3.Direct Mail 4.Merchandising displaying products appealingly Packaging Materials: Different materials are used for different purposes: 1.Biodegradable5. Aluminium Foil 2.Recycled6. Cardboard & oven proof 3.Vacuum packed (the air removed) paperboard. 4. Cling film7. Plastics Marketing Techniques: Slide 72 The most valuable thing for any business is up to date information. Therefore computers are vital. They can be used for: 1.Computer Operations software packages used for Point of Sales (tills), and management systems. Used for stock control, pricings, ordering, accounts can be kept more accurately etc. 2.Menu Design and Nutritional Analysis 3.Internet to keep up to date and monitor competitors, marketing of the restaurant on a website. 4.Keeping customer details 5.Keeps information securely and reduces the amount of paper Computer Applications: Slide 73 Packaging: Influences on food labelling Legislation (UK & EU) Enforcers Consumers Manufacturers & retailers Voluntary recommendations & bodies Media National structures & guidance Slide 74 Legislation Food Labelling Regulations 1996 Other legislation The Food Safety Act 1990 Trade Description Act 1968 Weights & Measures Act 1985 Specific legislation covering some foods e.g. bread, jam, chocolate, milk Food Safety Act offence to sell food that is not of the nature or substance or quality demanded by the purchaser Trade Description Act offence to make false or misleading statements about goods Weights & Measures Act 1985 makes short weight an offence other regulations also relevant e.g. 1987 regs on quantity marking & abbreviations of unit; 2001 regs on metrication. Slide 75 What must be on a label? name of food list of ingredients (in descending order) QUID (Quantitative Ingredient Declaration) information (if needed) e.g. pork sausages or fruit pie net quantity of food present (unless under 5g) date mark (use by and best before) any special conditions or conditions of use name & address of manufacturer, packager or seller place of origin (if leaving out would mislead) any necessary instructions for use Slide 76 Other information information on additives & other ingredients not legally required to be labelled nutrients present in food nutrition &/or health claims information on allergens present in food processing or production methods (e.g. organic) logos & endorsements guideline daily amounts Optional information may include.. Processing aids & any solvent/carrier used only for technical reasons GM - Only approved GM foods may be sold and if a food contains any GM ingredients, this must be shown on the label Labelling regulations require any food containing novel GM material (the DNA that has been altered or the proteins that the DNA produces) to be labelled Highly processed food ingredients (such as refined vegetable oils) that are produced from a genetically modified source but that no longer contain any GM DNA or protein, currently do not have to be labelled because they are indistinguishable from those produced from non- GM sources. Small amounts (below 1%) of GM material that are accidentally present in non GM ingredients do not have to be labelled Slide 77 Labelling jargon RDA - Recommended Daily Amount - part of EU directive on Nutrition Labelling - estimates of the amount of vitamins & minerals needed to meet or more than meet the needs of a group of adults GDAs - Guideline Daily Amounts Slide 78 Nutrition Labelling Not mandatory unless a nutrition claim is made Must be in 1 of 2 formats Group 1 declaration - energy, protein, carbohydrate & fat Group 2 declaration - as above plus sugars, saturates, fibre and sodium EU Council Directive on nutrition labelling for foodstuffs (90/496/EEC) Group 1 also known as Big 4 Group 2 also known as Big 8 Slide 79 Nutrition Labelling In addition, these nutrients can be included in a nutrient declaration on a voluntary basis: - Starch - monounsaturates, polyunsaturates or cholesterol - specified vitamins and nutrients present in significant amounts If a claim is made about these nutrients they MUST be labelled saturates must also be declared if other fats are labelled 15% of the RDA Other nutrients can only be declared if a claim has been made about it & if it is a component of a nutrient defined in the regulations e.g. fructose Slide 80 The 6Rs Recycle Reuse Reduce Refuse Rethink Repair Slide 81 Recycle The choice of packaging materials. Recycling of tins, plastic, glass, card and paper. Composting. Slide 82 Reuse Products that can be reused for either the same or a new purpose. Reuse of leftover ingredients to make other food products. Fish cakes: fish, potato, breadcrumbs Bread and Butter Pudding: Dry slices of bread. Pasta Bake: Leftover vegetables, meat. Wraps: Leftover meat and vegetables Slide 83 Reduce Reduce the effects on health by using balanced recipes, low in fat, salt and sugar. Reduction in the use of processed foods. Reduce energy in methods of cooking. Transportation of food and materials. Eco Footprint. Ways of reducing waste food. Reduce the use of pesticides. Organic food production. Buy products with little or no packaging. Slide 84 Refuse Issues relating to sustainable design in packaging Refuse high fat, salt and sugar foods. Over packagingCorn based bio-plastic packaging biodegradable form of plastic made from vegetable starch Slide 85 Rethink Rethink the average UK high-fat diet Examine the impact of food products on health Rethink the use of healthy ingredients in creative designs. Slide 86 Repair NutrientWhy we need itToo much /not enough? ProteinTo build and repair muscle Too much: Is used for energy or stored as fat FatsTo keep us warm and to help absorb some vitamins Can cause obesity, stroke or coronary heart disease CarbohydratesTo give us fuel for energy, keep us going. 2 types, sugars and starches. Can cause obesity if not burned off because they are stored as fat. Too much sugar can also cause dental decay VitaminsA = Healthy Eyes and Bones B = Releases energy from food C = Helps us absorb iron D= Strong teeth and bones Not enough can cause A: vision problems, dry skin B: beri beri C: scurvy / slow healing D: rickets / osteoporosis MineralsCalcium strong bones / teeth & blood Iron transports oxygen round body Calcium: Rickets, weak teeth, muscle and nerve problems Iron: Anaemia Repair electrical equipment The function of nutrients in repairing and maintaining a healthy body. Slide 87 Vegetables RootsTubersBulbsFlowerheadsStems and shoots LeafyPods and seeds FruitingFungi Carrots Parsnip Turnip Potatoes Yam Sweet potatoes Onion Garlic Shallots Broccoli Cauliflower Globe artichoke Celery Benasprouts Kohlrabi Cabbage Spinach Swiss chard Peas Butterbeans Mange tout Butternut squash Pumpkin Marrow Mushrooms Truffles Cepes Once vegetables have been washed, peeled or seeded (depending on the vegetables) they can be prepared into a variety of specialist vegetable cuts. Baton (3mm x 3mm x 18mm) Julienne Thin strips (3 - 4cm long) Brunoise Very small dice (2mm x 2mm x 2mm). Macedoine Dice (0.5cm x 0.5cm x 0.5cm). Mirepoix Roughly cut thin pieces. Slide 88 Folens 2009 Fruit CitrusBerriesExoticPopular Lemon Orange Lime Raspberry Gooseberry Strawberry Blueberry Paw paw Guava Mango Sharonfruit Apple Apricot Banana At home, fruit is stored in a fruit bowl but in a hotel, to stop deterioration it is stored in a refrigerator. Bananas should be kept at room temperature and separate from other fruits to stop them from bruising. Decorative Preparations Fanning Fruits such as strawberries or melon can be cut using a knife to create a afnned effect. Van Dyke Using a knife or a specialist tool, a V shape is cut around the circumference of melon, for example, to create a tooth effect. Slide 89 Boiling- Bring the liquid to 100C. This turns the fluid into vapour, which reduces any volume in the pan. A variety of meats, fish poultry and vegetables can be boiled. Blanching- There are a number of different uses for blanching, such as, to par cook or to remove the skin from vegetables. Par cooking- Partly cooking food. In a hotel, it is sensible to par cook vegetables precisely the right degree and cooled, drained and presented ready for a function later on that day. Removing the skin- From tomatoes, remove the core from the base of the tomato, place a criss-cross on the top of the tomato (to help remove it) and then place the tomatoes into the boiling water for approximately 10 seconds. Then place the tomato into very cold water until cool. Then skin then can be easily removed. Steaming- This makes sure that vitamins and minerals are not lost. The vegetables are elevated above the bubbling water. It is not touching it. Poaching- A slow and gentle method of cooking used for vegetables, meat, fish, poultry or egg. It cooks the food in simmering water. Cooking Techniques Slide 90 Braising- A combination of moist and dry heat whereby a piece of meat is first sealed in hot fat and then cooked slowly in a sauce or stock for a long time until tender. Stewing- Is similar to braising, except the pieces of meat or poultry are quite small and the liquid is served with the dish. It can be done on top of the oven in a pan, or in a casserole dish in the main oven. Deep Frying- Using a temperature controlled deep-fryer (with adjustable basket) is far safer than a pan filled with oil over an open heat. This method is used to cook most items including goujons of fish, meat samosas and even deep-fried ice-cream. Shallow Frying- Cooking a product in a small amount of hot oil in a shallow pan over an open heat. Baking- Dry heat without any oil or fat, which can be done in an oven. The air is forced around to create a more even distribution of heat and a more consistent end result. Roasting- In a pot in the oven (pot roasting) or rotating over a centre spit over a naked flame. Cooking Techniques Slide 91 Freezing Freezing is the most common method of food preservation as it allows food to be stored for longer periods. The drawback is if there is a power failure all the food will spoil. It is important to follow the manufacturers instructions as incorrect freezing will damaged (rupture) cells and result in loss of nutrient value. Long periods of storage will also result in nutrient loss. Preserving Food Slide 92 Smoking This method is great for meat. Meat that is smoked retains most of the nutrients and the taste is delicious. Slide 93 Dehydrating or drying food Drying is excellent for most fruits and vegetables. When you dry a food you take out the water or moisture from it and this prevents spoilage. The advantages are that the dried product weighs very little and the size is reduced for easy storage. The food retains almost all of its nutrients. There are several ways to dry food: sun-drying, oven-drying and drying in a dehydrator. The first two methods are difficult. Slide 94 Canning You can preserve raisins, coconut, grains, beans, any kind of dried fruit or vegetable, pasta, rice or legumes. Anything dry will be good for this method of preservation. Slide 95 The science of heat Cooking is the transfer of heat energy from a source to the food. In the kitchen there are three devices that are used to cook food: the hob conventional oven microwave oven. Each of these devices are designed around a different method of heat transfer. Slide 96 Other methods of food preservation Vacuum packing This is where food is stored in an airless environment. The vacuum means that bacteria cannot reproduce. This is a good preservation method for nuts. Salting This is also called curing. The salt draws moisture from the food through osmosis. The lack of moisture increases the amount of time before the food spoils Folens 2009 Slide 97 Other methods of food preservation Pickling This is preserving food in a liquid that has anti- microbial properties, such as vinegar. There are two types of pickling; chemical and fermentation. In chemical pickling foods are placed in liquids such as vinegar, brine, or alcohol in order to preserve them, e.g. onions or eggs. In fermentation pickling the food 'ferments' and creates the preservation agent, such as lactic acid. An example of this would be sauerkraut. Folens 2009 Slide 98 Heat transfer Convection Conduction Radiation Slide 99 Convection Convection is heat transfer through a fluid. The fluid can be liquid or gas and in the case of a convection oven, the fluid is air. Folens 2009 Slide 100 Conduction Conduction is heat transfer through direct contact. When cooking on the hob, the heat from the flame is applied directly to the pan. This means that only the flat surface of the pan is sufficiently hot enough to cook anything and we must flip and toss around the food to cook it properly. Heat energy from the hob is transferred to the saucepan by conduction. Folens 2009 Slide 101 Radiation An example of cooking with radiation is using a microwave. Microwave ovens work by spinning water, fats, sugars and oils inside the food. This causes friction, which then heats the food and cooks it from the inside. Folens 2009 Slide 102 (HASAWA) Health & Safety at Work Act 1974 The law means that employers must ensure the health, safety and welfare of staff. It also states that staff (employees) must: 1.Take care of their own health, safety and welfare and other persons that they work with. 2.Co-operate with the employer to comply with all health & safety matters. 3.Not interfere with or misuse anything provided in the interests of health, safety and welfare. Employers must ensure they provide safe premises, equipment, provide supervision and training, have a written safety policy and consult with unions and have a safety committee. Safety At Work Slide 103 The major causes of accidents in the catering industry are due to: Slips, trips, lifting heavy or sharp objects, exposure to hazardous substances, hot surfaces & steam. Struck by moving articles including hand tools, walking into objects, machinery (slicers, mixers etc), falls, fire & explosion, electric shock and fork lift trucks. Accident Prevention: It is essential that people are capable and trained in using tools and are aware of the possible accidents. That people are not rushed or distracted. Everyone is responsible to observe safety rules, accidents should be recorded in a book or on a form. The Catering Industry Slide 104 Since 1982 it has been a legal requirement that adequate first aid equipment and personnel are provided at work. If an injury is serious they should be treated by a doctor or nurse or an ambulance called. First Aid boxes must be easily identified and accessible and checked regularly. Cuts : covered immediately with a waterproof blue dressing. Direct pressure may be applied to stop heavy bleeding. Burns (dry heat) & Scalds (wet): Place under slowly running or in a bowl of cold water until the pain ceases. If serious the burn should be covered with a sterile dressing and the person sent to hospital. Do not apply any creams, do not cover with a plaster. First Aid: Slide 105 Fires need 3 things to burn so if you take one of these away the fire does not happen or is put out: 1.Fuel something to burn 2.Air oxygen to keep the fire going 3.Heat gas, electricity etc Methods of extinguishing fires: 1.Starving removing the fuel 2.Smothering removing the oxygen 3.Cooling removing the heat. Fire Safety: Slide 106 Fire Extinguishers: Indicator colour and TypeBest ForDangers Red Water Solids - Wood, Cloth, Paper, Plastics, etc. Do not use on burning fat or oil Do not use on electrical appliances Blue Dry Powder Multi-Purpose Solids - Wood, Cloth, Paper, Plastics, etc. Liquids - grease, fats, oil, paint, petrol, etc. Electrical equipment Do not use on chip or fat pan fires. Does not easily penetrate equipment - fire may re-ignite. Does not cool fire well - fire may re-ignite. Smouldering material - fire may re-ignite. Blue Dry Powder Standard Liquids - grease, fats, oil, paint, petrol, etc. Electrical equipment Do not use on chip or fat pan fires. Does not easily penetrate equipment - fire may re-ignite. Cream AFFF Multi-Purpose (Aqueous film-forming foam) Solids - Wood, Cloth, Paper, Plastics, etc. Liquids - grease, fats, oil, paint, petrol, etc. Do not use on chip or fat pan fires. Cream Foam Standard Limited number of liquid fires.Not normally used at the University. Do not use on chip or fat pan fires. Black Carbon Dioxide CO 2 Liquids - grease, fats, oil, paint, petrol, etc. Do not use on chip or fat pan fires. Does not cool fire well - fire may re-ignite. Fumes from CO 2 extinguishers can be harmful if used in confined spaces. Red Fire Blanket Especially for clothing and chip and fat pan fires Solids - Wood, Cloth, Paper, Plastics, etc. Liquids - grease, fats, oil, paint, petrol, etc. If blanket does not completely cover the fire, it will not extinguish the fire. Slide 107 Fire Regulations: Raise the alarm Call the fire brigade. If possible, turn off gas supply, electricity, fans Try to fight the fire with the appropriate extinguisher Close doors and windows Leave the building and go to the assembly point Do not delay in raising the alarm or calling the fire brigade Do not use lifts Do not stop to collect belongings Care must be taken to use the correct fire extinguisher Slide 108 This is a process which assess each stage of food manufacture and identifies where a risk or hazard might occur. It is usually drawn onto a flow chart, then these risks can be checked to avoid problems. Examples of CCPs (Critical Control Points) are: Inspection of goods on delivery Storage & handling of ingredients & finished product Temperature of fridges, freezers & ovens Cleaning procedures for equipment Cross-contamination Personal hygiene & health standards Proficiency of use and cleaning of equipment HACCP: Hazard Analysis Critical Control Point Slide 109 E.H.O. Under the Food Safety Act, the Environmental Health Officer enforces hygiene, health & safety legislation. The E.H.O. has the authority to: 1.Close down dirty premises on the spot 2.Issue an Improvement Notice which must be acted upon within a certain time limit. 3.Prosecute any person who does not comply with the Health & Safety at Work Act 1974 and the Food Safety Act 1995 4.Impose fines of 20,000 or imprisonment (NOTE: Premises can be inspected at anytime.) Food Safety Act: 1.Keep yourself clean. 2.Keep the workplace clean. 3.Wear suitable clothing. 4.Protect food from contamination. 5.Store, prepare & serve food at the correct temperature. 6.Inform a manager if you are ill. 7.Do not work with food if you have symptoms of food poisoning. Environmental Health Officer Slide 110 What is Food Hygiene? Its purpose is to preserve health by: Reducing the risk of producing harmful food Preventing infestations by pests like flies, mice Poor hygiene can also lead to: Food wastage Infestation by pests Loss of customers and profit Legal action against you or the firm you work for The good practices which lead to clean workplaces and the safe production of food Slide 111 What does it involve? Personal Hygiene Cleaning and disinfecting Preventing any organisms multiplying Destroying any harmful bacteria by cooking Discarding unfit or contaminated food Slide 112 Food poisoning is more likely to affect people with lowered resistance to disease than healthy people who might show mild symptoms or none at all. The following are particularly vulnerable to food poisoning: - Elderly or sick people Babies Young children Pregnant women Vulnerable Groups Slide 113 P hysical Rodents, insects, dust, paper, machine parts, food bones, shell, hair, jewellery etc C hemical Cleaning chemicals, pesticides M icrobial Food poisoning bacteria (Biological) Most common cause Contamination Slide 114 In order to grow and multiply germs need: Warmth Food (Particularly high-risk foods) Moisture Time Remember it like this TooManyFliesWaiting Slide 115 High-risk foods Cooked meats and poultry Raw meat and poultry Cooked meat products such as pies, gravys made by meat stock Meat and fish pats Lightly cooked milk and egg products such as mousse and mayonnaise Shellfish and seafood Cooked rice They must be handled with care: 1. Dont use after the use-by date. 2. Transport in a cool temperature. 3. Store covered in fridge and separate from other foods. 4. Prepare on separate coloured chopping board. Slide 116 Correct use of boards for food preparation, in order to avoid cross-contamination. White- Bakery & Dairy Products Red- Raw Meat Blue- Raw Fish Green- Salad & Fruits Yellow-Cooked Meats Brown- Raw Vegetables Coloured Chopping Boards Slide 117 In ideal conditions where there is Moisture, Food and Warmth (37degrees centigrade is ideal), bacteria can double every 10 to 20 minutes (in Time). They do this by dividing in to two. This is called Binary Fission Slide 118 These cells are beginning to divide into two Slide 119 Time : 9.30Bacteria : 0 Time : 9.40 Time : 9.50 Time : 10.00 Bacteria : 12,000 Bacteria : 24,000 Bacteria : 48,000 Time : 10.10 Time : 10.20 Time : 10.30 Time : 10.40 Time : 10.50 Bacteria : 96,000 Bacteria : 192,000 Bacteria : 384,000 Bacteria : 768,000 Bacteria : 1.5 million From 0 to 1,536,000 in only 80 minutes !!!!!! Knife contaminated by blood cooking chicken to a core temperature of 75C should kill most of the bacteria Slide 120 Spore : This is a protective coating around the bacteria. This prevents it from getting killed in normal cooking and have to be heated at very high teperatures. Slide 121 Toxins Some bacteria release poisons known as toxins which cause food poisoning. Some toxins, known as exotoxins multiply in food. These toxins are not easily destroyed by cooking and may remain in food once they have developed. Other bacteria produce toxins inside the human body only after the food has been eaten. These are called endotoxins Slide 122 Types of bacteria Spoilage: Not particularly harmful bacteria which cause food to go off Beneficial: Good Bacteria which are used to make yoghurt and cheese Pathogenic: Illness causing bacteria Slide 123 Food Poisoning bacteria Usually need millions of bacteria to cause illness. The multiplication of bacteria within the food plays an important part in the disease Slide 124 Symptoms of food poisoning Vomiting Diarrhoea Headache Stomach cramp Fever Slide 125 Bacillus Cereus Found in soil, vegetation, cereals and spices Staphylococcus Aureus Found in human nose and throat (also skin) Clostridium Perfingens Found in animals and birds Salmonella Found in animals, raw poultry and birds Clostridium Botulinum Found in the soil and associated with vegetables and meats Campylobacter Found in raw poultry and meat E Coli Found in the gut of animals and humans Listeria Found in soil, meat, poultry, soft cheese and salad vegetables Slide 126 Salmonella Sources - The intestines of ill people and carriers, animals and animal food, raw meat, raw poultry, raw milk, raw eggs, food pests Common food vehicles Undercooked or contaminated cooked meat, raw milk and eggs Onset period Can take up to 48 hrs for symptoms to show. Can last for 3 wks Symptoms - Abdominal pain, diarrhoea, vomiting and fever. Specific characteristics It survives refrigeration. The illness is caused by a large number of bacteria and can be fatal. Slide 127 Staphylococcus Aureus Sources - Human nose, mouth, skin, hands, spots, boils, septic cuts etc Common food vehicles Dairy products. Cold cooked meat and poultry, peeled cooked prawns Onset period 1 to 7 hours. Lasts up to 2 days. Symptoms - Abdominal pain, diarrhoea, vomiting. Specific characteristics Transferred to food from hands, nose or mouth. Usually requires millions of bacteria to cause illness. It can survive refrigeration and Toxin may survive boiling for up to 30 minutes. Slide 128 Listeria Sources - soil, vegetation, meat, poultry, soft cheese, salad vegetables Common food vehicles meat, poultry, soft cheese, salad vegetable Onset period 2 weeks Symptoms - Range from flu-like symptoms to meningitis Specific characteristics Pregnant women, the very old and the very young are most at risk Slide 129 Clostridium perfingens Sources - The intestines of humans and animals, faeces and sewage, soil food pests, raw meat and poultry Common food vehicles Meat joints, casseroles, stews, sauces and meat pies when cooking has removed oxygen Onset period Normally after 8 18 hrs. Duration is usually 12 to 48 hours. Symptoms - Abdominal pain, diarrhoea, (vomiting is rare) and fever. Specific characteristics Usually requires millions of bacteria to cause illness. Produces spores and so may not be killed by normal cooking. Slide 130 Bacillus Cereus Sources - Cereals, dust and soil Common food vehicles - Reheated rice, cornflour and spices. Onset period - 1 to 5 hours. Exotoxin produced in food. (Toxic food poisoning) Symptoms - Abdominal pain, diarrhoea, vomiting. Occasionally subnormal temperatures. Duration between 12 and 24 hours. Symptoms - 2 types of illness:Diarrhoea and abdominal pain after 8 18 hrs. Vomiting after 1 5 hrs. Usually lasts under 24 hrs. Specific characteristics - Forms spores which survive under normal cooking conditions. Illness can be caused by a small number of bacteria. Slide 131 Clostridium Botulinum Sources - Human nose, mouth, skin, hands, spots, boils, septic cuts etc Common food vehicles Dairy products. Cold cooked meat and poultry, peeled cooked prawns Onset period 1 to 7 hours. Lasts up to 2 days. Symptoms - Abdominal pain, diarrhoea, vomiting. Specific characteristics Transferred to food from hands, nose or mouth. Usually requires millions of bacteria to cause illness. It can survive refrigeration and Toxin may survive boiling for up to 30 minutes. Slide 132 E Coli Sources - Gut of animals and humans. Common food vehicles - Raw & undercooked meats, raw vegetables. Onset period - Can take up to 5 days for symptoms to show. Symptoms - Diarrhoea, fever. Can be fatal Specific characteristics - Illness caused by small numbers of bacteria. Can survive refrigeration and freezing Slide 133 Campylobacter Sources - Found on raw poultry and meat Common food vehicles - raw poultry and meat. Onset period - 2 to 5 days after eating contaminated food. Symptoms - Fever, headache, abdominal pain and diarrhoea Specific characteristics - Illness caused by small numbers of bacteria. Food is contaminated when it comes into contact with animal faeces. Slide 134 Personal Hygiene - Hand washing, preventing cross-contamination (where bacteria is passed from one thing or person to the food), care when using chemicals and waste materials, wearing the correct protective clothing, not working when sick etc. Correct food storage - Fridge temperature (1- 4C), freezer temperature (- 18 to -22C). Bacteria breed fastest at body temperature (36/37C), are killed over 70C and become dormant (sleep) below freezing. High Risk Foods high protein foods, animal products e.g. eggs and meat. Low Risk Foods - low protein foods e.g. fruit and vegetables. Meat & poultry should always be defrosted thoroughly. Preventing Food Poisoning: